Next Tuesday is my birthday, and NO birthday is complete without a chocolate cake. I have a cake or two already blogged but sought out another. I have a few chocolate cake recipes I’ve found and in time may try them all. Here’s how the first, and very simple, one is made and how it turned out:
Low Carb Chocolate Cake Recipe http://www.bestlowcarbs.com/article1048.html
- 2 eggs
- ¼ cup Splenda
- ½ cup coarsely chopped almonds
- 1 tsp vanilla
- 1 Tbsp almond flour
- ½ tsp baking soda
- 4 Tbsp cocoa powder
- Recommended: 3-4 Tbsp sugar-free syrup
- Recommended 1-2 Tbsp water or almond milk
Separate eggs. In blender, blend whites with Splenda. Then blend in nuts, then vanilla, then flour, then soda, then yolks, then cocoa. Blend 2 more min. Bake at 350 for 20 min. Makes 2 fat servings, each with ½ protein (works well on L4 for that reason); however, I would probably only eat ¼ of this at a time which would only have a ½ fat and a ¼ protein serving.
How easy is that? Everything goes into a food processor then into the baking dish! I was curious about using coarsely chopped almonds. It definitely gives this a nutty texture. If you don’t care nuts in brownies and cookies, I’d recommend just using almond flour. It was a little dry – more bread-like in texture. This means it holds up well to cutting a piece and eating it without plate and fork. For a softer cake, next time I’ll add 2-4 Tbsp sugar-free syrup which will add moisture and sweetness. I also doubled the original recipe’s cocoa powder, which may have meant I should’ve added extra liquid – even a little water or almond milk.
Feast for your birthday, feast for your many unbirthdays, and as always…FEAST ON!!!
~Coach Lauren
